Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications.

Yurdagul Y, Ozturk OK.

DOI: 10.1111/1541-4337.70617
Published: 2026-09-01
Container: Compr Rev Food Sci Food Saf
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1541-4337.70617,
  title = {Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications.},
  author = {Yurdagul Y and  Ozturk OK.},
  year = {2026},
  journal = {Compr Rev Food Sci Food Saf},
  doi = {10.1111/1541-4337.70617},
  url = {https://doi.org/10.1111/1541-4337.70617}
}

RIS

TY  - JOUR
TI  - Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications.
AU  - Yurdagul Y
AU  -  Ozturk OK.
PY  - 2026
JO  - Compr Rev Food Sci Food Saf
DO  - 10.1111/1541-4337.70617
UR  - https://doi.org/10.1111/1541-4337.70617
ER  -

APA

Y, Y., & OK., O. (2026). Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications.. Compr Rev Food Sci Food Saf. https://doi.org/10.1111/1541-4337.70617

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europe-pmc · retrieved 2026-09-26T16:12:54.522Z